Pizza heart

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That’s very simple tonight : a pizza.

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Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.

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Greens for the heat

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We are having a dry or a late rainy season. It’s getting hot. We have to get used to it. Adapting the menu is very important.

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This natto is from a village called Tamba, famous for its soy bean. It’s a little more hand-made than the ordinary one.

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I’ve added negi leeks, nira garlic chives and green sansho peppercorns that are now in season, with dashi broth and a little soy sauce, mixed and let a few hours.

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Very large long beans. I’ve just cut them in 2 and blanched.

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Blanched ninniku no me (garlic stalks) and boiled tokk (Korean mochi rice cakes)

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The beans, stalks and tokk reheated in tomato sauce with lots of cut fresh oregano.

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To add a little sourness : tarragon pickles (made here).

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Italian bean-ball pasta lunch

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That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.

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Home-made matcha (green tea) pasta.

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Creamy cheezy pesto dressing.
That’s made with the leftover of this :

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The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.

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That makes a perfect dressing for a mix of baby leaves.

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Meatballs or not…

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So that’s this month’s Daring Cook’s challenge.

The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.

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Meatballs !

There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
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So let’s start with this “Italian” version.

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Yes, no meat in sight… and well bean versions are allowed.

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Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.

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Chinese black miso is the main flavoring.
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The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.

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Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.

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DSC03792-001 the whole meal (click here)

Green asparagus. Pickle sauce beans.

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This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.

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Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.

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Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…

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… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.

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Served with mizuna leaves.

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Cheezinaise
It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.

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I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.

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Vivid Spring one plate lunch

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Another quick and delicious meal full of veggies.

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Stir-fry in olive oil, young onion, a dry chili. Add it ninniku no me (garlic stalks), green peas, fava beans, a cucumber cut in thick slices and al dente pasta.

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Add tomato sauce (passata) and turmeric powder.

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When sauce is absorbed, add spinach, and cut parsley …

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…as a topping, with a few ribbons of raw new onion.

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It’s crunchy and so green.

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Pâtes fraîches au fromage frais (milk curd pasta)

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Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

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That’s being made…

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I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

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The liquid makes a nice sour drink.

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The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

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Shiruna (chard or beet greens).

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Stir-fried.

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Then, freshly made egg spaghetti, in tomato sauce :

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Serve the pasta topped with fresh curds, the greens as a side…

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